Chicken Puttanesca

• 1 tbsp of Olive Oil or MCT Oil
• 20 Anchovy fillets (drained)
• 4 Garlic Cloves, peeled and chopped
• 600g of Cherry Tomatoes
• 3 tbsp of mixed Olives (avoid ones marinated in veg or seed oils)
• 1 tsp of Oregano
• 2 tbsp Capers (rinse if salted)
• 1 tbsp of Tomato Puree
• 12 skinless, on the bone Chicken Thighs
• 6 large scoops of Collagen
• A bunch of fresh Basil (remove stems)
• Salt and Pepper

Step 1

Prepare the Chicken: Preheat your oven to 180°C (350°F). Heat the MCT Oil in a large ovenproof skillet over medium heat. Add the chicken thighs and brown on all sides. Remove the chicken and set aside.

Step 2

Sauté the Aromatics: In the same skillet, add the chopped garlic and anchovy fillets. Cook until the garlic is fragrant and the anchovies have melted into the oil.

Step 3

Add Vegetables and Seasonings: Stir in the tomatoes, tomato puree, mixed olives and capers. Cook for a few minutes until everything is well combined.

Step 4

Combine and Cook: Return the chicken thighs to the skillet. Add the collagen, lemon zest, and juice. Season with salt and pepper. Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through.

Step 5

Serve on a bed of basil leaves.